This fluffy gluten-free Irish soda bread recipe is so easy to make! It is semi-sweet and loaded with juicy, plump raisins. If you are looking for an incredible gluten-free skillet bread recipe, this is the one to make!! There is no yeast, so there is no rise time. Make this gluten-free version in under an hour!
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This gluten-free Irish soda bread is based on my Gluten-Free Yeast-Free Bread recipe. I pulled in some parts of my gluten-free scone base recipe…and I ended up with a great success! I added traditional soda bread ingredients, like buttermilk, for flavor.
If you have been looking for an easy Irish soda bread recipe to celebrate St. Patrick’s Day, I encourage you to try my recipe.
It is most likely because I used my own homemade flour blend, but my dough was far too loose despite following the recipe to a T, so I added another 1/2 cup of flour – perfection! That was all I changed other than I used cranberries in place of raisins and…. oh my gosh!!! This is SO good! My husband, who does not need to be gf, devoured this bread – lol.”
ella, blog comment
Allergen Information:
This soda bread is gluten-free, nut-free, and soy-free. If you are dairy-free, swap cold dairy-free butter for regular butter. If you are gum-free, I encourage you to try my DIY Gluten-Free Flour Blend.
If you enjoy baking, I have a lot of great gluten-free bread recipes for you to try!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. I am confident other flour blends will work based on the list that works in my no-yeast gluten-free bread recipe this is based on. Every gluten-free blend has a different grain-to-starch ratio, so you may need to tweak moisture levels. This post on why gluten free flour blends vary can help explain this.
- Xanthan Gum – If your blend doesn’t contain a binder, you will need to add 3/4 a teaspoon. This article on gluten free binders can give you more ideas on what you can use.
- Baking Powder and Salt – This is the main leavening agent. I highly recommend using aluminum-free baking powder. Regular baking powder adds a metallic taste, which can ruin baked goods.
- Baking Soda – I included baking soda in this recipe because I used buttermilk. You can omit the baking soda if you use regular or non-dairy milk.
- Eggs – Use size large eggs.
- Butter – I used unsalted butter.
- Buttermilk – I used buttermilk in this recipe because it is more traditional for Irish soda bread. I love using this gluten-free powdered buttermilk to mix some up as needed for a recipe. You can also use regular or non-dairy milk.
- Raisins – I used regular raisins, not golden raisins. Either is fine to use in this recipe.
Tips For Success
1. Use cold or frozen butter. It will make much better softness!
2. Let the dough look shaggy…that is actually the authentic way Irish soda bread should look!
3. Bake with the oven rack in the middle of the oven. If the rack is too low, the bottom of the bread will cook too fast. If the rack is too high, the top of the bread will burn, and the bottom won’t be cooked enough.
How To Make Gluten-Free Irish Soda Bread:
Step 1: Using raisins out of the bag, you can dry your bread. For best results, add the raisins to a small bowl. Pour in boiling water and let the raising soften for 20-30 minutes.
Step 2: While the raisins are soaking, mix the dry ingredients. Add the gluten-free flour, baking powder, baking soda (if you use buttermilk), sugar, and salt to a large
Step 3: Cut the butter into the dry ingredients using a pastry cutter. The resulting mixture should look grainy. Be sure the butter is very cold.
🔑 Sandi says: If you don’t have a pastry blender, freeze your butter and use a large cheese grater to grate the butter into the dry ingredients.
Step 4: In a small bowl, add the wet ingredients. If you are using powdered buttermilk, mix it with water according to the package directions. Add the eggs and whisk until it is creamy.
Step 5: Pour the wet ingredients into the dry ingredients.
Step 6: Drain the raisins and add them to the bowl. Mix the wet and dry ingredients and raisins into the dough. I use a small strainer to drain my raisins. You can also put a paper towel over the bowl and carefully tilt it upside down to catch the raisins to drain the liquid.
Step 7: Place the dough onto a piece of parchment paper and form it into a round shape. You do not need to smooth it out. Irish soda bread is supposed to look a bit shaggy. The dough should be slightly sticky but easy to work with your hands.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 8: Use a sharp knife or kitchen scraper to score the top of the dough in a plus sign. This is important so the rise can be controlled.
Step 9: Carefully lift the dough on the parchment paper into your cast iron skillet or onto the baking sheet. Bake for 35-40 minutes until the top is golden brown.
Step 10: Remove the loaf and place it onto a cooling rack. Slice when the loaf is fully cooled. For more tips, check out my Gluten-Free Bread Troubleshooting Guide.
Flavor Variations:
- Soak the raisins in bourbon. It adds a great flavor!
- Add 2 tablespoons of orange zest to the dough.
- Include or swap dried cranberries for the raisins.
- Add chopped nuts for a little more texture!
Frequently Asked Questions:
This quick bread rises quickly, and the cuts help direct that expansion or rise upward. This is why you see cuts on sourdough bread.
I always recommend storing this bread in an airtight container. If you don’t plan to finish it in a day or two, freeze the bread. Gluten-free bread tends to spoil much faster, especially during warmer months.
If you freeze this loaf whole, wrap it in plastic wrap, then add it to a freezer-safe zipper bag. You can also freeze it sliced, which is what we tend to do. You can thaw a slice in the microwave in just 25 seconds,
More Gluten-Free Bread Recipes:
- Gluten-Free Challah Bread makes a wonderful loaf of bread. It also makes great French toast!
- This easy Gluten-Free Whole Grain Bread can be made in the oven or a bread machine!
- If you love sourdough, this artisan-style Gluten-Free Sourdough Bread is fabulous.
- Another reader favorite, this Gluten-Free Hawaiian Bread can also be baked in the oven or made in a bread machine.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten-Free Irish Soda Bread
Ingredients
- 2 ½ cups gluten free flour blend * see notes
- ⅓ cup sugar
- 1 tablespoon aluminum-free baking powder * see note
- 1 teaspoon baking soda Only use if you use buttermilk
- ½ teaspoon salt
- 5 tablespoons unsalted butter very cold
- 2 large eggs
- 1 cup buttermilk * see notes
- ½ cup raisins
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Instructions
- Preheat the oven to 350º F and move the oven rack to the middle of the oven.
- Using raisins out of the bag can dry your bread. For best results, add the raisins to a small bowl. Pour in boiling water and let the raising soften for 20-30 minutes.
- Let's mix the dry ingredients while the raisins are soaking. Add the gluten-free flour, baking powder, baking soda (if you use buttermilk), sugar, and salt to a large mixing bowl. Use a whisk to blend them together.
- Use a pastry cutter to cut the butter into the dry ingredients. The resulting mixture should look grainy. Make sure the butter is very cold.
- If you don't have a pastry blender, freeze your butter and use a large cheese grater to grate the butter into the dry ingredients.
- Add the wet ingredients to a small bowl. If you are using powdered buttermilk, mix it with water according to the package directions. Add the eggs and whisk until creamy.
- Pour the wet ingredients into the dry ingredients.
- Drain the raisins and add them to the bowl. Mix the wet and dry ingredients and raisins into the dough. I use a small strainer to drain my raisins. You can also put a paper towel over the bowl and carefully tilt it upside down to catch the raisins to drain the liquid.
- Place the dough onto a piece of parchment paper and form it into a round shape. You do not need to smooth it out. Irish soda bread is supposed to look a bit shaggy. The dough should be slightly sticky, but easy to work with your hands.
- Use a sharp knife or kitchen scraper to score the top of the dough in a plus sign. This is important so the rise can be controlled.
- Carefully lift the dough on the parchment paper into your cast iron skillet or onto the baking sheet. Bake for 35-40 minutes until the top is golden brown.
- Remove the loaf and place it onto a cooling rack. Slice when the loaf is fully cooled.
Notes
- I used King Arthur Measure for Measure to test this recipe. Other blends should work because I based this recipe on my yeast-free gluten-free bread recipe, which works with a lot of 1:1 flour blends.
- If your blend doesn’t contain xanthan or guar gum, add 3/4 a teaspoon.
- If you use buttermilk, use both baking powder and soda. If you use regular milk or non-dairy milk, use just the baking powder.
- Make this recipe dairy-free using plant butter and dairy-free milk.
- Store in an airtight container. If you don’t eat the bread within two days, freeze it in a freezer-safe bag.
- Soak the raisins in bourbon. It adds a great flavor!
- Add 2 tablespoons of orange zest to the dough.
- Include or swap dried cranberries for the raisins.
- Add chopped nuts for a little more texture!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I live in a country where buttermilk is not used or a known or available product. With time, I have found that the best substitute for it in flavor and texture of baked goods is homemade milk Keffir, not the “milk + twp tbsp vinegar or lime juice” substitute. I will try this recipe… is very similar to the ones I did with wheat flour before I decided to discard gluten fro my diet as possible.
Hi Jorge, Keffir is a great idea for a swap. I am so glad you found something that works.
this looks delicious! Any chance for a dairy-free buttermilk sub?
Hi Sara, You can use dairy-free milk, use just the baking powder. You only need the baking soda with buttermilk.
It is most likely because I used my own homemade flour blend, but my dough was far too loose despite following the recipe to a T, so I added another 1/2 cup of flour – perfection! That was all I changed other than I used cranberries in place of raisins and…. oh my gosh!!! This is SO good! My husband, who does not need to be gf, devoured this bread – lol. I guess I’ll have to make one for me and hide it!
Thank you so much for this recipe! I will be making this one often.
I am so glad you and your husband loved the recipe. I will try cranberries next!
I made this today to have with our corned beef dinner. It is delicious! So moist and flavorful. We loved it. Hoping it tastes as good tomorrow, there is still 1/2 left.
I am so glad you enjoyed it. Honestly, I freeze bread and then thaw slices when I want them. Gluten free tends to get funny after sitting.
I thought I would let you know that this bread was delicious for 4 days , on the counter in a ziplock bag. I enjoyed a piece daily until it was gone!
Wow, that is great! I am not sure it will last that long on the counter during hot summer months, but I am very glad you enjoyed it.
I made this today. We love it! Great recipe, I could eat the whole loaf! This is a keeper!
Thank you so much, Vivian. I am thrilled you loved the recipe. Which gluten free flour blend did you use?
This was amazing! Came out perfectly just as written, with a 40 minute bake. Thank you!!
I am so glad I posted this recipe on St. Patty’s Day. Quite a few people tried the recipe and loved it. I would love to hear which flour blend you used.